Mole is a traditional Mexican sauce typically served over chicken, pork or turkey. There are countless regional variations and many levels of heat and spice. We’ve adapted this version of mole to a chicken chili that’s mild and flavorful. There are a lot of ingredients but don’t let that put you off. Each one adds another layer of flavor to the dish.
Level of Difficulty - Medium
Lineup: Sauce: 10 dried chilies (look for mild to medium chilies like anchos or guajillos) 1 quart chicken stock 3 tablespoons canola oil 1 large onion, diced 3 poblano chili peppers, seeds and ribs removed, diced 3 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon cinnamon 1/8 teaspoon allspice 1 teaspoon kosher salt ½ teaspoon black pepper 2 tablespoons unsweetened cocoa powder 2 teaspoons instant coffee 1/2 cup pine nuts, toasted*
Chili: 2 tablespoons canola oil 1 large onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 deli, rotisserie-style chicken, skin and bones removed 1 teaspoon kosher salt ½ teaspoon black pepper ½ teaspoon cayenne pepper ½ cup raisins
Playbook: Make the Sauce: Clean the chilies with a damp cloth. Remove the stems and seeds.
In a medium saucepan, heat the chicken stock to boiling. Add the dried chilies and boil for 5 minutes. Remove from heat and allow to stand for 30 minutes. When cool enough to handle, remove the chilies from the chicken stock, reserving the stock. Rough chop and set aside.
Heat the canola oil in a large skillet over medium-high heat. Add the onion and poblano peppers and sauté for 8-10 minutes or until the onion is translucent. Add the garlic and sauté 1 minute. Remove from heat, stir in the cumin, cinnamon, allspice, salt, pepper, cocoa powder, coffee and pine nuts.
Transfer mixture to a blender or food processor. Add the reserved chicken stock. Blend until smooth. Set aside.
Make the Chili: Heat the canola oil in a large stockpot over medium-high heat. Add the onion, green bell pepper and red bell pepper and sauté for 10 minutes, stirring frequently. Add 3 cups of reserved mole sauce (more if you like it thinner - less if you like it thicker) and bring to a boil. Shred the chicken and add it to the pot along with the salt, pepper, cayenne and raisins. Reduce the heat and allow chili to simmer for 15- 20 minutes to blend flavors.